antiproliferative – mycolab.ai

Exploring the Mechanisms of Amino Acid and Bioactive Constituent Formation During Fruiting Body Development in Lyophyllum decastes by Metabolomic and Transcriptomic Analyses

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This research study examined how Lyophyllum decastes mushrooms develop and accumulate their valuable nutrients and flavor compounds. Scientists found that amino acids and polysaccharides reach their highest levels when the mushroom is mature, ready for harvesting. By analyzing the genes and chemical changes during mushroom growth, researchers identified the specific pathways responsible for producing these beneficial compounds. This knowledge helps improve mushroom cultivation and confirms its value as a healthy functional food.

Solid-state fermentation as a strategy for improvement of bioactive properties of the plant-based food resources

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This review explains how fermentation—a natural biological process—can enhance the health-promoting compounds in plant-based foods. By using specific fungi and bacteria on solid plant materials, scientists can increase beneficial antioxidants and proteins that may help prevent chronic diseases. This method is more environmentally friendly and cost-effective than traditional extraction techniques, making nutritious plant foods even healthier.

Metabolomics Profiling of White Button, Crimini, Portabella, Lion’s Mane, Maitake, Oyster, and Shiitake Mushrooms Using Untargeted Metabolomics and Targeted Amino Acid Analysis

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Researchers analyzed seven popular mushroom varieties to understand their chemical makeup. They found over 10,000 different compounds across all mushrooms, with each variety having its own unique set of chemicals. Lion’s mane and oyster mushrooms were particularly rich in L-ergothioneine, a special amino acid thought to have antioxidant and anti-aging properties. The common white button, crimini, and portabella mushrooms had similar nutrient profiles, while specialty mushrooms had distinct chemical signatures.

Grape Pomace: A Review of Its Bioactive Phenolic Compounds, Health Benefits, and Applications

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Grape pomace is the leftover material from making wine, typically discarded as waste. This review shows that grape pomace is actually packed with beneficial plant compounds called phenolics that have powerful health effects. These compounds can fight bacteria, reduce inflammation, help control blood sugar, and protect heart health, making grape pomace waste valuable for creating new health products in food, cosmetics, and medicine.

Nutrients and Nutraceuticals from Vitis vinifera L. Pomace: Biological Activities, Valorization, and Potential Applications

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Wine production generates millions of tons of grape pomace (the leftover skins, seeds, and stems) annually, which has traditionally been discarded as waste. This review shows that grape pomace is actually rich in valuable nutrients and compounds like polyphenols and fiber that provide significant health benefits including antioxidant, anti-inflammatory, and disease-fighting properties. By using grape pomace in functional foods, supplements, and cosmetics, the wine industry can reduce waste while creating sustainable products that promote human health.

Proteins from Edible Mushrooms: Nutritional Role and Contribution to Well-Being

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Mushrooms are nutritional powerhouses containing as much high-quality protein as meat and soybeans, with complete amino acid profiles needed for human health. Beyond basic nutrition, mushroom proteins possess remarkable healing properties including anti-cancer, immune-boosting, and blood pressure-lowering effects. These sustainable proteins are increasingly used in food fortification, sports supplements, and therapeutic medicines. Growing mushrooms as mycelium or using novel cultivation methods makes protein production faster, more efficient, and environmentally friendly.

Bioactive Potential of Balkan Fomes fomentarius Strains: Novel Insights into Comparative Mycochemical Composition and Antioxidant, Anti-Acetylcholinesterase, and Antiproliferative Activities

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This study examines three strains of Fomes fomentarius mushroom from the Balkan region, revealing they are rich sources of beneficial compounds including polyamines and phenolic compounds. These extracts demonstrated strong antioxidant properties and potential neuroprotective effects, suggesting they could help prevent diseases related to oxidative stress and aging. The research supports the traditional use of this mushroom in folk medicine and highlights its potential as a natural supplement for health promotion.

Exploring the Bioactive Potential of Calostoma insigne, an Endangered Culinary Puffball Mushroom, from Northeastern Thailand

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This research investigated a rare, eye-shaped mushroom called Calostoma insigne that grows in Thai rainforests and is eaten by local people. Scientists confirmed traditional beliefs that the mushroom has health benefits, discovering it has antioxidant, anti-cancer, and anti-diabetic properties. The study also determined the best way to grow this mushroom in laboratories, which could help conserve the endangered species while providing a sustainable food and health resource.

Introduction to Traditional Medicine and Their Role in Prevention and Treatment of Emerging and Re-Emerging Diseases

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This article explores how traditional medicine systems like Ayurveda and Chinese Medicine can help prevent and treat infectious diseases, including COVID-19. These ancient healing systems use natural herbs and lifestyle changes to boost immunity and fight infections more holistically. Scientific evidence shows that natural compounds like curcumin from turmeric have real antiviral and anti-inflammatory properties. By combining traditional knowledge with modern research, we may develop better treatments for emerging diseases.

Proteins from Edible Mushrooms: Nutritional Role and Contribution to Well-Being

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Mushrooms are highly nutritious foods containing proteins as complete and high-quality as meat, with unique compounds that boost immunity, fight infections, and may help prevent diseases like cancer and diabetes. Different types of mushroom proteins have specific health benefits, from strengthening immune systems to lowering blood pressure and fighting viruses. Scientists are finding new ways to grow mushrooms and extract their proteins for use in sports nutrition, medicines, and fortified foods, making them increasingly valuable for human health and sustainability.

therapeutic action: antiproliferative